24 Mar Carrot Cake Baked Oats
Breakfast & Brunch
Carrot Cake Style Baked Oats
This Carrot Cake Baked Oats recipe is basically porridge (with a bit more going on). Baked in the oven so you can get on with your morning & enjoy this when it’s ready & golden on top. This simple recipe is flexible, comforting & delicious with easy to get ingredients. You can adapt this to be plant based & if your oats are gluten free then it’s naturally gluten free so a welcoming recipe for everyone. Also feel free to swap oats for quinoa or buckwheat flakes.
Warming spices, pistachios & raisins really make this extra special so get your spice cupboard involved here for that carrot cake feel or if you have a chai spice mix, a little would be delicious in the batter. If you don’t have a carrot, grate in ½ an apple instead.
- Preheat oven 180C fan and grease a small ovenproof dish or ramekin with butter or coconut oil
- Mix all the ingredients together in a bowl then transfer into the dish and bake for 25 minutes or so until golden at the edges.
- Once out the oven, wait for 10 minutes or so to cool then dollop with yoghurt and a little extra honey or maple syrup if you like, enjoy straight from the dish.
40g rolled oats / quinoa flakes/ buckwheat flakes
1/2 small ripe banana, mashed
1 small carrot, roughly grated
¾ tsp baking powder
1 tbsp maple syrup or honey
120ml your fave milk or mylk
Couple tbsps chopped walnuts/pistachios
Couple tbsps raisins / dried fruit /dates
Carrot cake spices – or do 1.5 tsp chai spices:
1 tsp ground cinnamon
¼ tsp ground ginger / nutmeg / mixed spice
½ tsp vanilla extract
Tiny pinch salt
Thick yoghurt – I used Greek style, use your fave dairy free alternative if you like
Extra chopped and dried fruit